Thursday, 9 January 2020

SURTI UNDHIYU (GUJARATI UNDHIYU)

undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.


serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.

undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.   serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.




in this post, you'll see how to make the best ever undhiyu recipe in your own kitchen from scratch with all the tips and tricks to get the recipe right in first go.

winter is here, the season when baigan bhartha and undhiya words repeatedly spoken in our home. once a year, around this time mum make a 15-mile journey each way to make our family favourite delicacy in a big batch.

she would call the shop in the morning for the availability of all the veggies, as the vegetables are imported from India.

As this dish is a time-consuming task for one person, so we share the work and enjoy the fruits of our labour together.

undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.   serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.


WHAT IS GUJARATI UNDHIYU


it's a feast in itself!

undhiyu is to the gujaratis, what ratatouille is to the french basically. it is a slow-cooked winter vegetable stew and packed with lots of flavours, textures and of course emotions as for us gujarati, it is more than just a dish!

gujarati folk waits all year long for two festivals eagerly, navratri and makarsankranti. when they hear these two words, it is music to their ears.

they play garba throughout the nights during navratri and consume undhiyu on uttrayan to their heart's content.

making traditional undhiyu at home from scratch is a laborious task, but with careful planning, one can make without any sweat.

classic undhiyu recipe is prepared using indian winter vegetables such as small eggplants, baby potatoes, green peas, fresh pigeon peas, fenugreek, various root vegetables and of course surti papdi.

these vegetables are cooked in a mildly sweet, spicy and tangy sauce of fresh herbs, spices, with fenugreek muthia, which are also known as 'dhokri muthia' in some regions of gujarat.

in the rural areas of southern Gujarat, families get together on the farm, and collect the fresh veggies from there and cook the undhiyu in a clay pot, known as 'matlu'.

the pot is sealed and buried upside down in a fire pit dug into the ground, thus the word 'undhiyu' meaning 'upside down'. this rustic method of cooking is unique for this dish and rewards great flavours.

in the urban areas you can prepare undhiyu at home in a thick base pot, karahi or in a pressure cooker which is a very easy and time-saving method.


AUTHENTIC UNDHIYU PARTY


nowadays, many people urban areas, flocks to the farmhouses to host undhiyu parties to experience village lifestyle and also to have a taste of undhiyu freshly prepared by using vegetables available in the nearby farms.

while the undhiyu is cooking, folks play games such as antakhsri, dumb sharara or play garba and have lots of fun to pass the time .just like in the summer the brits hosts barbeque parties while enjoying the weather.

also undhiyoo is a typical uttarayan staple, which falls on the 14th of January which also marks the end of kamurta (the inauspicious period).

gujarati communities make pots full of undhiyu with other heavenly delicacies like tal papdi, mamra ladoo or singdana/peanut chikki on this auspicious day, and gather on the rooftops and enjoy with friends and family while celebrating the kite flying day.

VARIATION OF REGIONAL UNDHIYU


surat is renowned for its food, and surti undhiyu is the king of all surti food, another delicacy from this city, you must try surti sev khamani.

usually, this version is prepared with only green and fresh masala using coriander, green chillies, ginger and green garlic, also known as leelu lasan thus it also called leelu undhiyu in surat and nearby cities.

in this recipe, most of the vegetables are stuffed and cooked in mild green masala.

kathiywadi undhiyu is popular in kathiyawad region, prepared with the same ingredients and also added cluster beans (guvar) and cauliflower.

this version is much more spicer in taste, instead of stuffed veggies, they are cut into big chunks and deep-fried before cooked in sweet and spicy masala.

in the jain version of undhiyu, garlic ginger and all the root vegetables are skipped, but instead, other ingredients like ivy gourd (tindora) and toor daal are added.

SURTI UNDHIYU INGREDIENTS LIST


in this recipe indian vegetables play a very big role, so try to get all the vegetables listed here for the original taste.

let's see undhiyu vegetable list

1. surti papdi or flat beans are also known as desi or gujarati papdi. this very small, size of 5-7 cm length and slightly curved in shape are available during november to february.

the pods are smooth, thick and pale green and a must for this recipe. if fresh is not available, use frozen.

2.purple yam -  ratalu or kand, one of my favourite indian root vegetable, and i can't get enough of this farali ratalu,  another tasty dish you must try from our blog.

again fresh ratalu is also available during winter and should not be skipped in the recipe. before peeling this root either wear catering gloves or apply oil on your palms to prevent itchiness. frozen can be used when fresh is hard to get.

3. fenugreek leaves - methi, undhiyu won't be as tasty if methi is absent. (for muthia)

4. sweet potato - shakkriya we like to use white flesh sweet potatoes as they hold their shape while cooking. little pricier than local orange flesh variety.

5. raw banana - known as kacha kela, the greener the better as they are more firm.

6. fresh pigeon peas -  tuver dana known as lilva, fresh available during the winter season, frozen works well too.

7. green peas - known as lila vatana or hare matar.

8. baby eggplants or brinjals - small raviyya.

9. baby potatoes or small new potatoes - as these hold their shape while cooking for long time.

let's see the masala list

1. fresh coriander - kothmir is must, try to find a fresh and green bunch.

2. green garlic - lilu lasan is the backbone of this recipe but it is optional. if not available use frozen or use normal garlic cloves. we used frozen.

3. green chillies and ginger.

4. coconut - use fresh, frozen or desiccated but do not skip this.

5. sesame seeds - brown or white tal or til, do not use black sesame seeds.

6. carom seeds - ajwain or ajmo is a must, these seeds give a unique taste and help indigestion. available in any indian shop or major supermarkets.

7. lemon juice, sugar, salt and any basic cooking oil.

8. simple indian masala powder like red chilli powder, ground coriander and cumin and garam masala.

ingredients for methi muthia to include in the undhiyu dish

you can not imagine any undhiyu recipe without these delicious and aromatic fenugreek dumplings, they are the highlights of this dish.

be sure to make extra as half of them will vanish before they go in the dish,  they are as tasty as our dakor na gota.

1. fresh fenugreek leaves - methi

2. flours - gram flour (besan) and whole wheat flour (roti atta)

3. salt, sugar, lemon juice

4. carom seeds - ajwain

5. green chilli and ginger paste

6. small pinch soda bicarb or baking soda

7. oil for deep frying

tempering vaghar 

>  black mustard seeds - rai

> asafoetida - hing

> sesame seeds - tal

> carom seeds - ajwain or ajmo

OUR SUGGESTIONS, TIPS, AND TRICKS


want an authentic taste?

don't compromise on oil and don't use short cuts to prepare.

use all the ingredients as fresh as possible.

use the same oil for tempering in which you had fried the methi muthia, to layer and develop extra flavours in the dish, this is the trick used by cooks and chefs.

make in small quantity if making for the first time.

use appropriate cookware, don't have heavy-based pan? use a flat frying pan (tawa) underneath your main pan to give an extra base.

if possible use glass lid so you can see what's going on inside the pan without removing the lid, as it is necessary to let the steam stay inside whilst cooking.

don't use any other vegetables that are not in the ingredients list.

frozen undhiyu vegetable mix

i recommend that you use fresh vegetables to achieve maximum taste but depending on your circumstances, you can use frozen vegetables which are available in the asian grocery shop.

try and add your homemade masala to it.

can I use a pressure cooker or instant pot to make undhiyu recipe?

the answer is yes, but careful not to overcook the veggies, but again i suggest if you are trying this dish for the first time, i recommend the stovetop method.

storage and freezing

for maximum taste and freshness, it should be eaten on the same day, however, it stays fresh in the refrigerator for a couple of days if stored in an airtight container.

in the past, we have stored cooked undhiyu in the freezer but did not find any joy as it doesn't taste as good as fresh one. however, you may just freeze uncooked vegetables.

stuff the vegetables with the masala, and store in an airtight container and freeze it for a couple of months maximum.

Once ready to cook, follow the cooking method. do not defrost, but cook straight away and no extra water is necessary.

serving suggestions

usually, it is served with nylon sev on top of it and eaten with jalebi as a treat or serve it piping hot on a plate with roti, paratha or hot and fluffy poori for a wholesome meal. you can also serve it along with shrikhand or aam ras. 


HOW TO MAKE UNDHIYU RECIPE - STEP-BY-STEP RECIPE PICTURES


this recipe is made in three steps, first prepare methi muthia. the second step is to prepare vegetables and masala and the third and final step is to assemble the undhiyu in a large pot and then cook.

follow these step by step recipe instructions, printable recipe card below with the exact measurements.

first step - fenugreek dumplings

methi muthia or fenugreek dumplings are must in making undhiyu recipe, these are made with gram flour and basic spices.


  • clean methi leaves, wash thoroughly in running clean water and roughly chop it.
  • in a plate or bowl combine all the muthia ingredients with one tsp. oil and knead into a dough like you would do for chapatti. 
  • divide into the small marble size portions and make round balls.
  • heat oil in a kadai and deep fry on medium heat. 
  • leave it aside for later use.

 second step - prepare masala and vegetables

this masala prepared with fresh herbs and indian spices and green in colour.


undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.   serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.

  • clean and wash coriander and roughly chop it up.
  • in a mixer grinder, add coriander, chilies, and ginger and make corse paste, if using garlic add that too.
  • transfer into the plate and add all the other masala ingredients and mix well, leave it aside.
  • prepare papdi by removing the strings from both ends, if some are mature remove the beans from the pods and use it. 
  • peel the potatoes, sweet potato and purple yam, and remove the stem of the baby eggplants.
  • make a criss-cross cut on eggplants and baby potatoes, don't cut all the way but from 1/4 way down keep it intact.  stuff with prepared masala. 
  • in a big and wide plate mix sweet potato, yam, papdi, tuver dana and green peas and mix it with the masala, cut a raw banana with the skin and mix it too.  

third and final step assemble and cook

undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.   serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.

  • in a heavy big bottom pan or kadai, heat oil and add mustard and carom seeds.
  • once they splutter add sesame seeds and hing, keep the heat now on low.
  • slowly and carefully add all the vegetables with masala mix, with the spoon arrange them flat as possible.
  • on top of the vegetables arrange stuffed potatoes and eggplants.
  • add 1/4 cup water or less and cover the pan with the lid, if possible use glass lid so you can see what's going on inside the pan without removing it.
  • keep the heat low as possible and let the steam build in the pot. 
  • after 20-25 minute check the veggies, very gently now mix the veggies and let the potatoes go under the other vegetables and cover the lid again.
  • if needed, add a little water. 
  • after another 20 minutes, check the vegetables again, 90% should be done at this stage.
  • arrange methi muthia on top and cover the lid and let it steam for another 10 minutes.
  • check the veggies, it should be just done but not mushed.
  • turn off the heat, mix it very gently.
  • serve in a bowl, garnish it with fresh coriander and fresh coconut (optional)
undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.   serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.

undhiyu recipe step by step - is an exciting one-pot winter treat that is prepared with a blend of indian vegetables. this traditional gujarati dish has surti papdi, methi muthia and purple yam as the star ingredients and loaded with lots of textures and flavours.   serve this uber delicious and moreish undhiyu with soft poori, with a bowl of yummy gajar halwa which is another indian delicacy that should not be missed during this season or with desi ghee wali jalebi for a satisfying meal.

WATCH THIS VIDEO 

MORE GUJARATI RECIPES TO TRY 


did you enjoy reading and making our irresistible undhiyu recipe, you may want to try our other authentic gujarati recipes. 

> gujarati masala bhakhri - vegan and crispy whole wheat flatbread that is delicious, wholesome and can be done in 15 minutes. a perfect breakfast.

> sukhdi - a sweet dish made with only 3 ingredients, it is rich, filling and irresistible.

> fajeto - an authentic gujarati spiced beverage that is made with mangoes.

what about winter recipes of gujarat, have a look at these

> raab - an old age warm drink loaded with nutritious ingredients.

> valor -ringna nu saak - rustic, wholesome and vegan sabji.

> gundar pak/paak - exotic energy bars prepared with edible gum, spices and herbs. 

do you like to read our blog? then don't forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on twitterfacebookinstagram and pinterest.

do follow us if you can. we would love to keep in touch with you all:)






UNDHIYU (SURTI UNDHIYU)


UNDHIYU (SURTI UNDHIYU)
Yield: 10-12 servings
Author:
prep time: 1 H & 30 Mcook time: 1 H & 10 Mtotal time: 2 H & 40 M
a perfect vegan, tasty and lip-smacking southern gujarat delicacy to celebrate winter and it's harvest.

ingredients:

methi muthia/dumplings
  • 50/75g fresh methi leaves cleaned, washed and roughly chopped
  • 50g besan/gram flour
  • 150g roti atta/whole wheat flour 
  • salt to taste
  • 1 tbsp. oil +to deep fry
  • 1 tsp. ajwain/carom seeds
  • 1 tbsp. sugar
  • 1 tbsp. lemon juice
  • 1/8tsp. baking soda
undhiyu vegetables
  • 400g surti papdi string removed from both ends.
  • 250g ratalu/pink yam peeled, washed and cut into big chunks
  • 250g shakkariya/sweet potato peeled, washed and cut
  • 250g kacha kela/raw banana washed and cut
  • 3-4 raviyya/small aubergine
  • 3-4 baby potatoes 
  • 200g tuver dana/lilva/fresh pigeon peas
  • 150g green peas 
undhiyu masala
  • 1 medium bunch fresh coriander roughly chopped
  • 4-5tbsp. green chillies and ginger minced
  • 4 tbsp. green garlic
  • 50/75 g grated coconut
  • 5-6 tbsp. sugar
  • 2-3 tbsp. lemon juice
  • pinch hing
  • salt to taste
  • 2-3 tsp red chilli powder
  • 2-3 tsp ground coriander and cumin
  • 2 tbsp garam masala
  • 1 tsp. sesame seeds
  • 2-3 tbsp oil
vaghar/tempering
  • 150/175 ml oil 
  • 2 tbsp. mustard seeds
  • 1/4 tsp. hing
  • 3 tbsp. sesame seeds
  • 1 tbsp. ajwain seeds
tools/equipment
  • 1 big heavy-based pan or kadai with a lid
  • 1 big spoon 
  • spoons
  • knife
  • plates
  • colander 
  • perforated spoon
  • frying pan or small kadai 

instructions:

How to cook UNDHIYU (SURTI UNDHIYU)

methi dumplings
  1. In a plate or bowl, combine all the ingredients with only 1 tbsp oil.
  2. knead a dough, using very little water.
  3. divide the dough into equal portions, about marble size. 
  4. heat oil in a kadai and fry the muthia on a medium to low heat.
  5. once they are medium brown, remove using a perforated spoon.
  6. leave it aside for later use.
undhiyu masala
  1. in a mixer or grinder grind coriander, chiili, ginger and garlic to make a coarse paste. 
  2. combine all the listed ingredients of masala in a plate, leave it aside.
prepare vegetables
  1. in a big plate keep papdi, green peas, lilva, banana, sweet potato and ratalu together.
  2. peel the potatoes and remove the raviyya stem.
  3. make a criss-cross cut on the potatoes and baby eggplants.
  4. stuff them with the prepared masala.
  5. mix remaining masala with the other vegetables. 
make undhiyu
  1. in a pan heat, the same oil which used for frying methi muthia.
  2. add mustard and carom seeds, once they crackle add sesame seeds and hing.
  3. turn the heat very low and carefully add vegetables that are mixed with masala.
  4. then arrange stuffed potatoes and eggplants on top of the vegetables. 
  5. add little water and cover the pan with the lid.
  6. after 20-25 minutes remove the lid, let all the steam water to drop in the pan and gently shuffle the potatoes at the bottom of the pan.
  7. again cover the pan with the lid, make sure nothing is sticking at the base of the pan if necessary add some water. 
  8. after 20-25 minutes, check the vegetables, it should not be mushed.
  9. add methi muthia and cover the pan again and let it cook for further 10 minutes or so.
  10. turn off the heat, once done.
  11. gently mix the undhiyu. 
  12. garnish it with the fresh coriander and coconut.
  13. serve hot. 

NOTES:

green garlic is optional.
this recipe can be halved, quartered or doubled.
Calories
461.96
Fat (grams)
12.09
Sat. Fat (grams)
1.69
Carbs (grams)
80.85
Fiber (grams)
14.63
Net carbs
66.23
Sugar (grams)
21.33
Protein (grams)
12.61
Sodium (milligrams)
175.37
Cholesterol (grams)
0.26
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
undhiyu, gujarati undhiyu, surti undhiyu
mains
gujarati

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Created using The Recipes Generator




Note:- This post was originally posted in January 2010 but I have updated the post since with newer photos and content.

PIN UNDHIYU FOR LATER



46 comments:

  1. Dear Jagruti,
    undhiyo is mouthwatering...mmm mmm

    ReplyDelete
  2. Very new dish, never heard about this..looks fantastic Jagruti..thanks for sharing..

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  3. wow..Undhiyoo..i love this..sad its only made during winters..i love this one..the clicks have come good and tempting..

    ReplyDelete
  4. wow......dear lovely curry......healthy too. thanks for sharing the recipe.

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  5. Looks yum. I tried once with store bought Undhiyu pd, didn't taste good. I should stick with original recipes! :))

    ReplyDelete
  6. i have hear it is a bit long drawn to cook undhiyu. But look at all the goodies in it. Have made a note of the recipe . would love to try. Can I make do with what little variety I might find here?

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  7. for me..its a different variety of dish....i like it so much....when i saw the name i thought it may be a non veg recipie...it looks so delightful jagruti..congrats...

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  8. Hey, thanks for stopping by my blog, Jagruti! I love, love Gujju food, so loving your kem cho series (apart from loving the name of it! too cute!) Will add u to my blogroll, though I must confess I'm really behind right now. Will catch up with u soon. Take care!

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  9. Love most of the Gujrati dishes...It's been a long time since I had this..Thanks for the recipe :-)

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  10. Hi Friends,thanks once again...
    (Lata):-although it is best to make it traditionaly with these original ingredients, you can still make do with alternatives but make sure all the masala ingredients are followed as per my recipe.To enjoy the originality of Undhiyoo...

    Cheers

    ReplyDelete
  11. wonderful new recipe for me..Looks tempting!!Thanks for sharing

    ReplyDelete
  12. Nice to see a gujarati recipe.Your dish looks delicious.

    ReplyDelete
  13. Your dish looks yumm ,would love to hve it. will give it a try soon. Thanks for dropping by.

    ReplyDelete
  14. The name of this popular dish fascinates me. I have never made this myself but love this. looks beautiful!

    ReplyDelete
  15. Undhyu looks fantastic, being gujarati myself i miss this terribly!!

    ReplyDelete
  16. Hi jagruthi,thanks for dropping by and leaving a lovely comment...havent tried too many gujrathi dishes as i dont have many recipes...now when i got few of them will surely try ...thanks for sharing...hope to c u again..take care...have a lovely weekend

    ReplyDelete
  17. Hi Jagruti , you have a wonderful blog here, awesome recipes, love authentic gujrati recipes, will keep coming :)

    one more thing, where did u get the rolling pin set from ?(the pic of which you have in your blog title)...its beautiful

    ReplyDelete
  18. hey nice undiyo recipe jagruti...thy luk very tempting n nice masala used...i was searching for one good undiya recipe...thnx for it, vl try it sun

    ReplyDelete
  19. Wow Yummy gujarati recipe...I love those recipes...thnks for visiting my blog....am followng u...U had a nice space

    ReplyDelete
  20. Thanks Kothiyavunu, simply food, preethi,soma, parita,sushma, rahin, soddhi and Aruna

    visiting and leaving wonderful coments...

    hope 2 c u again..

    cheers

    ReplyDelete
  21. Hi Rahin

    wish that rolling pin set is mine....my DD found the pic from net...

    cheers

    ReplyDelete
  22. Hi,thanks for dropping by, btw I forgot to tell u that I am following ur blog by the name of Paarijaat just for ur info, you can moderate the comment if u want.

    ReplyDelete
  23. I must say , undhiyu looks so mouthwatering .. this is the only dish , I always crave since I am in Chennai , as here we don't get such quality vegetables.
    Beautifully written post. It's so tempting

    ReplyDelete
    Replies
    1. Thanks Ruchi. I'm surprised to know that you don't get Gujarati vegetables in Chennai!

      Delete
  24. You have beautifully represented the dish with the words, "it is more than a dish for gujratis". Such a lipsmacking dish made with amalgamation of certain delicious ingredients.

    ReplyDelete
  25. I have heard so many good things about Undhiyu but never got the opportunity to taste it. This post of yours and the beautiful photos in it have really motivated me to try making it at home. I am sure the flavors of authentic Undhiyu made in clay pot must be divine which can't be created in a modern kitchen. This dish sounds so delicious that I can't wait to try it. Thanks for sharing this awesome recipe.

    ReplyDelete
    Replies
    1. Thank you for a lovely comment. Please do let us know if you try this recipe.

      Delete
  26. You're so right that the famous Undhiyu recipe varies from region to region in Gujarat. The Charotar style of Undhiyu is much simpler. I remember my grandmother putting fresh tuvar and peas with the pods in a matka, simple spices like ginger, chili and ajmo, cover with the pea or tuvar plant and put it over the coal fire to cook. This year am in Bangalore and unfortunately don't get all the undhiyu veggies like papdi, ratalu etc. Missed Undhiyu this year.

    ReplyDelete
    Replies
    1. Thank you Mayuri. Correct me if I am wrong, in Charotar undhiyu known as UBADIYU?

      Delete
  27. Such a long and beautiful post and I loved every word in it!! I am always fascinated by Gujarati cuisine and hope to visit that beautiful state some time soon just to eat!!! So happy to see an authentic Undhiyu recipe dear and although the ingredient list is long, this is the recipe I will follow when I make my first undhiyu! Never knew the meaning of Undhiyu before; so fascinating dear!

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  28. Surti undhiyu is a must make recipe during winters and specially on kute flying day. I love to gorge on this with piping hot pooris.
    The undhiyu making process is bit tedious but worth it. Loved reading your detailed post about this best gujarati Cuisine dish.

    ReplyDelete
    Replies
    1. Thanks lata, lie you said it's lengthy and tedious process but worth it when family love it.

      Delete
  29. I have heard so much about this Gujarati special Undhiyu recipe. I see it somewhat similar to our Ezhu kari kuzhambu in South that we make during Sankranthi. We also use all the root vegetables that are harvested during the winter months. I want to try this sometime.

    ReplyDelete
  30. I am saving this recipe Jagruti. But also am waiting to go for a Undhiyo party at a farm. What an amazing experience that must be!
    Your pics and recipe are making me drool here.

    ReplyDelete
    Replies
    1. Thanks Sandhya, please do let us know how you like it. Let's plan and go together to enjoy Undhiyu party in India :)

      Delete
  31. Since I came to this blogging world every year during Sankranti I see this special Gujarati dish shared by bloggers...never tasted though but looks very delicious

    ReplyDelete
    Replies
    1. Thank you Amrita, you are missing something amazing!

      Delete
  32. Oh my! this looks like heaven....though I have never had Undhiyu, your pics are making me to try it out soon. And yes, hats off to the commendable effort making such a laborious and hearty dish!!! Loving it!

    ReplyDelete
  33. Undhiyu looks so delicious, I need to make it soon. It's been a long time I made it and now I am really tempted Jagruti. A perfect Gujarati dish to serve.

    ReplyDelete
  34. I heard so much about undhiyu and it is on my to try list. I made it once but it was a flop show. I will try your version next time.

    ReplyDelete

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